Tuesday, May 15, 2012

Strawberry season is upon us. I bought more strawberries than two people
can eat before they start rotting, so I decided to bake something with
them. I searched the internet to find a
muffin recipe, and I found some that were rather basic, so I jazzed them up a
little with some almond & cinnamon.
They came out great, and the glaze is truly that extra touch of
sweetness the muffins needed. I’ll
definitely be making these again!

Almond Strawberry Muffins

Ingredients

Muffins

¾ Cup Milk

¼ Cup Vegetable Oil

3 Tbsp Mayonnaise

½ Tsp Almond Extract

2 Tsp Baking Powder

½ Cup White Sugar

1 ¾ Cup Flour

½ Tsp Cinnamon

1 ¼ Cup Strawberries (cut into pieces)

Glaze

½ Cup Powdered Sugar

½ Tsp Almond Extract

2-3 Tsp Water

For Muffins:

Preheat oven to 375. Combine
milk, oil, mayonnaise and almond extract in a bowl. Mix until combined. In a larger bowl, combine flour, sugar,
cinnamon and baking powder. Stir dry
ingredients together, then gently mix in strawberries. Add wet ingredients to the dry mixture and
stir until well blended smooth*. Pour
into cupcake wrappers (should make 8 small muffins, mine made 6 as I used
oversized wrappers). Put in oven for
20-25 (the top should be springy to the touch, I usually wait until the muffins
are lightly golden).

For Glaze:

Combine all glaze ingredients in a small bowl and stir until
smooth. Once muffins have cooled, spoon over
muffins.

*If you find that your batter is too thick, add a small
amount of milk at a time until your batter is easier to scoop into wrappers.

Garnish: I garnished mine with fresh sliced strawberries,
but they would also be lovely with almond slices.

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About Me

Ninth year educator teaching sixth grade in a charming New Hampshire town. Helping students to reach their ultimate potential is my passion! I am married with two dogs and I like to run, swim, sew, and create. I also love to bake, incorporating creativity into my recipes.